Moonshine Private Kitchen

Moonshine Private Kitchen Prime Rib & Southern Comfort Food private kitchen The result is a delicious masterpiece—the best po’ boy this side of the Pacific. Coming Soon!

Inspired by historic jazz bars and seafood joints in New Orleans’ bustling French Quarter, Moonshine & The Po’Boys revives Cajun classics using fresh, premium ingredients. Located in Hong Kong’s trendy Wan Chai neighbourhood, the 60-seat eatery is backed by Shake ‘em Buns’ restauranteur Tim Lau, whose passion for soul food sprouted during his childhood spent in the South. Drawing from his annual t

rips to New Orleans’ iconic Mardi Gras festival, his next venture, Moonshine & The Po’Boys, will serve upmarket twists on traditional Louisiana fare by sourcing top-shelf ingredients. Lau swaps out standard cuts of beef and pork for prime Spanish ingredients, such as Iberico baby back ribs, scarlet prawns and aged Galician rib-eye. Other imports also include Boston lobster & mussels, Alaskan king crab and American blue crabs, as well many seasonal, local options such as fresh prawns, clams and oysters. Diners will also be able to enjoy classics such as juicy fried chicken, succulent crab & seafood boils and traditional barbecue dishes. Homey comforts including biscuits & gravy, clam chowder, catfish tacos and lobster gumbo will also be on the menu. As its name suggests, the restaurant will specialize in po’ boys, the scrumptious hot sandwiches from the heart of the bayou. Lau’s version fills a fluffy white baguette with tender helpings of roast beef, BBQ shrimp, fried oysters, slow-cooked pulled pork and juicy chunks of crab. He enhances the savoury proteins by topping them with green apple coleslaw, cranberry marmalade, caramelized bell peppers and candied pecans. What began in the fun-loving taverns on Bourbon Street has been transported to an airy, leafy stretch of Wan Chai. The restaurant's vintage barstools, exposed brick, and deco-style chandeliers create an inviting, cheerful ambiance. Quirky motifs such as a pair of cutesy voodoo dolls, alligator heads and a feathery Fat Tuesday mask lend a Deep South vibe to the atmosphere. Hong Kongers will soon have a new spot to sip Prohibition-era drinks, take in live jazz & blues and enjoy contemporary Creole cuisine, all with a dash of Southern hospitality.

21/04/2022

Thank you for your support, and we will promise to keep our top service and quality delivery to you!
More products are under development stay tuned...

Thanks again! From Heyheyfoods.com

24/01/2020
Our special Creme Brulee
25/08/2019

Our special Creme Brulee

01/08/2019

Welcome to our private kitchen

Enjoy the seafood night
29/07/2019

Enjoy the seafood night

Uncle Steve in the house..
25/07/2019

Uncle Steve in the house..

Our baby back ribs are marinated over 12 hours with our secret Cajun rub, then grilled with our BBQ sauce made from Jack...
20/07/2019

Our baby back ribs are marinated over 12 hours with our secret Cajun rub, then grilled with our BBQ sauce made from Jack Daniels, peach & Coca Cola!

Happy birthday Andy.. 🎂
18/07/2019

Happy birthday Andy.. 🎂

Happy birthday to our good old friend.
15/07/2019

Happy birthday to our good old friend.

Chilled prime grade Black Angus ribeye roast... Come join us for the ultimate beefy experience.
14/06/2019

Chilled prime grade Black Angus ribeye roast... Come join us for the ultimate beefy experience.

Address

1/F, 76 Wellington Street
Hong Kong

Opening Hours

Monday 12:00 - 23:00
Tuesday 12:00 - 23:00
Wednesday 12:00 - 23:00
Thursday 12:00 - 23:00
Friday 12:00 - 23:00
Saturday 12:00 - 23:00

Telephone

85292297884

Website

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